Originally Posted by CraigC
Don't think I'd call that jambalaya.
Call it what you want, but don't forget where the name Jambalaya came from: Jambon - French for ham. The ham is often replaced with andouille sausage, but then, it's technically not jambalaya, though very good. The other protein in the jambalaya is flexible - crayfish, shrimp, chicken - but the signature ingredient is ham.
I have been making jambalaya since the 70s, when I got into cooking, and when I started making a hand-written notebook with favorite recipes, Jambalaya was the first recipe in the book! I always saved the ham from family gatherings, and frozen it for jambalaya at a later date - I just had to promise to invite them over, when I made some. in recent years, I've tried to eat less white rice, but the other grains work well in this. And something that probably nobody else has ever used in this is an ingredient that I put in it last night - Syrian oregano, which has a flavor like thyme, which is an essential flavor in jambalaya. Again, it's flexible, but with one essential ingredient - ham.
Jambalaya, this time with salmon.
, on Flickr